Smoked Back Bacon (450g), Delicious Dry Cured Rashers For A Quality English Breakfast 🐷

Information about (Dry Cured) Smoked Back Bacon.

Smoked Back Bacon is delicious but, when it is Dry Cured…. it is definitely better!  The Dry Cure process gives your Smoked Bacon a next level of flavour, you see the difference when making a simple Bacon Sandwich; the bread is not made soggy from all the water out of the Bacon. Enjoy creating meals with the Smoked Bacon as a main dish or adding pieces to other ingredients to boost their flavour. Our Smoked Back Bacon is sealed in Freezer Friendly 450 gram packs that have a 2 year shelf life at -18°c.

Historically curing Pork with Salt was a way to preserve it for long periods of time, this was especially needed when taking on sea voyages, it could be kept in barrels below decks. Bacon was in short supply after the Second World War as meat was on rationing, it was considered a luxury back then, where as today you can buy it anywhere. Dry Cured Bacon is more expensive per kilo than commercial “Wet Bacon” but, it is better value for money.

We also have available the Smoked Streaky Bacon & the Unsmoked Back Bacon to buy online for home delivery.

What is (Dry Cured) Smoked Back Bacon?

Smoked Back Bacon is Pork Loin Smoked, Dry Cured & cut into rashers.

It is easy to recognise Back Bacon as it has the oval eye of the Pork Loin with a little of the Belly attached to one side, with some fat across the top edge. Smoked Back Bacon is darker than the Unsmoked, most notably across the fat edge. The Dry Cured Smoked Back Bacon has a firm feel to it & a little moisture. The Dry Curing process is different than Wet Curing.

How is (Dry Cured) Smoked Back Bacon made?

Smoked Back Bacon is made from Smoked Pork Loin, Dry Cured & cut into medium thick Bacon Rashers.

To prepare the selected Pork Loins our expert butchers firstly remove all the bones as a sheet to use as Baby Back Ribs, next the rind & some of the back fat is stripped off the back. The Boneless Pork Loin has the excess Belly part trimmed down to leave a inch or so attached to the eye of the Loin.  These Pork Loins are then placed on racks & Smoked until the gorgeous Smoke flavoured aromas hae penetrated deep into the meat.

The Smoked Pork Loins are taken into large fridges & chilled down to just above freezing, this makes them firmer & easier to slice. The deep chilled Smoked Back Bacon Pork Loins are transferred into the cutting rooms where, with minimal handling, they are placed onto slicing machines to be cut into uniform thick Rashers.

The difference between Dry Cured & Wet Bacon:

Most commercial Bacon is soaked in a Brine Solution as this is faster, cheaper & adds water to the meat to increase the weight & profitability. Dry Curing Bacon is a slower process with the Bacon being placed in Dry Salt over days, the Salt draws the excess moisture from the Pork Meat & shrinks it down to a more dense piece. The result gives the meat a more intense, natural flavour with more meat for your money.

The difference in making Dry Cured Smoked Streaky Bacon, as opposed to commercial Bacon; the quality of the meat is better & natural without all the added, liquid smoke, wet curing in brine, losing its natural flavour.

Information about Bacon & Video Showing how commercial Bacon is made.

How do we pack Dry Cured Smoked Back Bacon?

The Smoked Bacon Rashers are vacuum sealed in our Freezer Friendly Recyclable Pouches at 450 grams each.

To reduce the natural bacteria cross contamination with our Bacon, the handling is kept to the minimum by production staff. The prepared Smoked Bacon Loins are placed onto the slicer & the rashers are automatically portioned into 450 gram bundles. The Bacon Rashers are gently slipped into the Recyclable Pouches as staggered flatter bundles. The packs are Vacuum Sealed & boxed up then set onto pallets, the pallets are then “Blast Frozen” to -25°c over the next few hours.

This process of preparing, smoking, curing, slicing, packing & freezing gives your Dry Cured Smoked Back Bacon a 2 year shelf life when kept at -18°c. The Bacon retains its texture, flavour giving the Fresh Cut Taste straight from your freezer (thaw slowly in the fridge before opening).

The packaging protects your Bacon Rashers during delivery to your door & when stored in the freezer. When kept in the fridge the Recyclable Packaging prevents any Cross Contamination or flavours from other foods getting into the Bacon, the strong Smokey flavour of the Bacon also doesn’t taint any other fridge foods. The vacuum sealed pouches keep the Bacon safe & stops natural meat bacteria getting onto other foods.

The 450g packs are the perfect size to keep frozen for those emergencies when the Smoked Back Bacon Sandwiches are calling!!

All our production facilities are BRCGS / IFS approved  that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing. The precautions taken reduce natural bacteria & produce the safest Smoked Back Bacon available to buy online.

Reducing our Carbon Footprint & looking towards a Greener Future is one of our biggest concerns. We are always looking at ways to deliver product safely & cut down on our packaging. The Recyclable Pouches we now use, are thinner & stronger reducing our plastic consumption each year. The insulated boxes we use to dispatch your home deliveries in is fully recyclable & are also able to be reused in the home.

Information on how to reuse your delivery boxes & insulation.

Is (Dry Cured) Smoked Back Bacon good value?

Dry Cured Smoked Back Bacon has less water you normally get in Wet Bacon, this makes Dry Cured Bacon better value for money.

To get the best value for money Smoked Bacon our expert butchers have trimmed all the waste off the meat, producing a finished Bacon Rasher that can be entirely consumed. The lower water content in the Bacon helps prevent shrinkage when cooking, the weight you buy is closer to the cooked weight. The price per kilo for Dry Cured Smoked Back Bacon is higher than regular Commercial Bacon but, you are only buying the Bacon Meat & not the added water.

We make our Smoked Back Bacon as a wholesale meat product, this gives the benefits of commercial production savings. We use renewable energy sources like wind turbines, solar panels etc, these combined with a shorter supply chain, making larger volumes per hour using modern machinery, specialist staff that work more efficiently, makes massive savings. The price per portion of Smoked Back Bacon is greatly reduced & passed onto our customers.

All the processes & savings we make are there to give you more meat for your money.#moremeatfym. The additional benefits from a more efficient production is to make Bacon that has a Lower Carbon Footprint. 

Provenance of our Pork UK:

We source all our Pork close to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our Pork locally from the UK for our Bacon, ensures we have a sustainable supply of high quality Pork from good welfare farms. Having top grade Pork allows us to make “Restaurant Quality” Pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.

The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.

What is Ultimate PH and how does it influence Meat Quality?

How do you cook Smoked Back Bacon?

Bacon is usually grilled on a wire rack, cooked in the Air Fryer or in the Pan.

The Dry Cured Smoked Back Bacon Rashers are made Rindless & won’t curl when cooked like Rind on Commercial Bacon. Having no horrible White Scum from your Bacon makes it easier to cook, especially in the Pan because you don’t get the awful “Spitting” from the fat. Bacon is found on so many menus & is added to a variety of dishes & recipes, it seems that its applications can be found in almost anything.

Different ways to cook Smoked Back Bacon:

• Grilled;
• Remove the Bacon from the fridge 20 mins before cooking, leaving in the pack.
• Take the Bacon out of the Recyclable Pouch & pat with paper towel.
• Place the Bacon Rashers onto the wire rack evenly spaced to let the heat move equally around the meat.
• Turn after a few minutes once the top side is cooked to your preference.
• Once the otherside of the Rashers are fully cooked, remove & place on a wooden board, covering over loseley with foil for 5 mins.

• Pan cooked;
• Remove the Bacon from the fridge 20 mins before cooking, leaving in the pack.
• Take the Bacon out of the Recyclable Pouch & pat with paper towel.
• Place Bacon Rashers over surface of hot pan, laying away from you to prevent spitting.
• Turn after a few minutes once the top side is cooked to your preference.
• Once the otherside of the Rashers are fully cooked, remove & place on a wooden board, covering over loseley with foil for 5 mins.

• Air Fryer;
• Remove the Bacon from the fridge 20 mins before cooking, leaving in the pack.
• Take the Bacon out of the Recyclable Pouch & pat with paper towel.
• Lay the Bacon Rashers in the basket with space between them.
• Set timer for 10 minutes at 180°c
• Turn & check Rashers after 4 mins, continue to check after 10 mins, cook for a further few mins if not thoroughly cooked through.

Ideas & recipes to use your Smoked Back Bacon in:

• Bacon lovers guide on how to cook Smoked Back Bacon in the pan.
  
• How to make a delicious Creamy Chicken & Bacon meal.
  
• How to make the Perfect Dry Cured Smoked Back Bacon Sandwich.
• How to make Bacon Turkey Bites recipe.

Is Dry Cured Smoked Back Bacon nutritious?

Smoked Back Bacon is Salt cured Pork Loin, the Pork is nutritious but, eating too much Bacon is not healthy.

Pork is a Red Meat with a good source of Protein, Minerals & Vitamins, the excess fat has been removed from the Loin to make it leaner. The Pork Loin is cured with Dry Salt & absorbs less than the Wet Cured Commercial Bacon, this makes it healthier than regular Bacon. Dry Cured Bacon has its health benefits when eaten in moderation; enjoy your delicious Dry Cured Smoked Bacon Sandwich but, not everyday.

High intakes of Salty Meats can lead to high blood pressure, strokes or calcium loss from bones. The body needs a certain amount of daily Salt intake to balance your internal water levels, it helps muscles to work properly & maintain nerve impulses.

Smoked Back Bacon that has been dry cured will have less water in it & not as much salt. Though salt is essential in a daily diet, you do not want too much, & not losing a lot of water in the cooking means that the bacon cooks in its own juices for a better flavour. The Loin of pork does have all the essential vitamins, minerals & protein in the meat & most of this remains after curing.

Sharing your Dry Cured Smoked Back Bacon recipes on Social Media.

There are many recipes online for using Smoked Back Bacon in everyday cooking at home, families love Smoked Back Bacon…especially when a little crispy. Kids love Bacon, try cutting Crispy Strips & placing them on top of their Brisket Burger next time you make weekend Burgers. Enjoy mixing thin strips of Bacon into your Creamy Mashed Potato before you serve with your Traditional Sausages & Red Wine Gravy.

As we are very social & love what our customers post online, we invite you to post your pictures, recipes & videos so we may share them with our followers to give them new ideas & methods for home cooking. We have a Facebook Page, an Instagram account & a Twitter account, we have a good selection of followers who are avid, diverse food lovers that cook at home, ranging from Mums that feed their families to plenty of Pitmasters who enjoy Barbecue & professional chefs.

You can use our Bacon Hashtags to make your posts found easier.

In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.

Sherwood Foods Hashtags:

#swf_brand #ourbrandisapromise #smokedbackbacon  #drycuredbacon #bacon